Carrot hotdogs with creamy chickpea salad

Name: Carrot hotdogs with creamy chickpea salad
Cook time: 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 8 Carrots (approx. 100 g each); 3 TABLESPOONS Soy sauce; 1 TABLESPOON Olive oil; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Thyme; 7-10 Tbsp Oregano; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (425 ml each) Chickpeas; 1 small red onion; 2 Tomatoes; 4 TABLESPOONS Whipped cream; 1 TABLESPOON Cider vinegar; 2 Mini roman salads; 8 Hot dog buns; 100 g Danish cucumber salad (glass); 8 TABLESPOONS Roasted onions (cup); 1 Freezer bag

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

Yummy! And without any sausages ... This vegetarian variation with carrots braised in soy sauce tastes at least as good as the original with wiener and mustard

COOK TIME
45 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

8 Carrots (approx. 100 g each)
3 TABLESPOONS Soy sauce
1 TABLESPOON Olive oil
7-10 Tbsp Sweet peppers
7-10 Tbsp Thyme
7-10 Tbsp Oregano
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (425 ml each) Chickpeas
1 small red onion
2 Tomatoes
4 TABLESPOONS Whipped cream
1 TABLESPOON Cider vinegar
2 Mini roman salads
8 Hot dog buns
100 g Danish cucumber salad (glass)
8 TABLESPOONS Roasted onions (cup)
1 Freezer bag

Directions

1
Cut the carrot green shorter, wash the carrots well and put them in a freezer bag. Mix soy sauce, 1 tbsp. oil and 1⁄2 tsp. paprika, add to the carrots, mix. Chill for about 1 hour.
2
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Put pickled carrots with marinade and 3 tablespoons of water into an oiled casserole dish. Bake in a hot oven for 15-20 minutes. Turn occasionally. About 3 minutes before the end of the cooking time, sprinkle 1⁄2 tsp. each with thyme and oregano.
3
In the meantime, rinse the chickpeas in a sieve and drain them. Peel and finely chop the onion. Wash, quarter and seed the tomatoes. Finely dice the flesh. 1⁄3 Coarsely puree the chick peas and cream with a hand blender. Mix the purée with the rest of the chickpeas, onion and 2⁄3 tomato cubes. Season to taste with salt, pepper and vinegar.
4
Clean, wash, shake dry and cut the salad into strips. Take carrots out of the oven. Put the rolls on a baking tray and bake at the same temperature for about 5 minutes.
5
Cut the roll lengthwise. 2⁄3 Spread the salad on the rolls and place 1 carrot on each. Spread the chickpea mix, the remaining lettuce and cucumber slices on top. Sprinkle with remaining tomato cubes and roasted onions. Serve immediately.